Christmas is upon us, and so is the most nostalgic time of the year. Lately I have thought a lot about my hometown, my family traditions, and the good food my grandma and mother would prepare for the holidays. Among the many traditional holiday dishes, my Mamma’s baked jumbo shrimps in white wine is my absolute favorite. YUM!
Having lived all my life on the Mediterranean coast, moving to Tuscaloosa was an adjustment. Yes, we do have lakes and the Black warrior river, but sometimes I really miss the sea (Not the ocean. I grew up by the sea. I swear it is different!) and easy access to seafood and fish.
Thankfully, among the many seafood recipes my Mamma makes, there’s a very easy one which is delicious even by using store-bought frozen shrimp. Whether your shrimp is from the US or imported from somewhere else, you can enjoy this deliciousness. Plus, it is really easy to make, great for pescetarians, and you guessed it… it’s gluten-free!
- 1 zucchini squash diced
- 1/2 onion diced
- 1/2 glass white wine
- 2 tbs olive oil
- 3 cups vegetable broth
- 12 oz deveined shrimps
- 12 oz Arborio rice
- In a large pot, fry the onions until golden. Add the rice and stir for 3 minutes. Add the shrimp and wine and cook until liquid has evaporated.
- Add the zucchini, a bit of salt, and the vegetable stock. Bring content to boil and turn down to simmer. Let the rice cook so to package direction. Make sure to stir the risotto often as it easily sticks to the bottom of the pot. Your risotto will be ready once the liquid evaporates.
- Plate the risotto and let it rest for a couple of minutes before serving it. I like to add a little sprinkle of parsley and crushed red peppers on top, but it is completely up to you.
Well, there you go! I hope you’ll like it.[/fusion_text]